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Avocado, Turkey and Pepper Jack Breakfast Sandwich

By | June 10, 2014
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Breakfast in my household is a harried mess, no matter how well I try to keep everything planned, in order and tidy.  It’s not.  Breakfast in our home is a mess of half-done dishes from the night before, school work on the table, milk mugs, tea mugs.  Yet, one of the things I try to do each morning is to serve my family something warm, something nourishing and satisfying.

My favorite meal is something simple, savory and filling: Avocado, Turkey and Pepper Jack Breakfast Sandwiches.  They are absolutely delicious, and blessedly easy to make, using only one dish and coming together in under ten minutes.  And my husband and son?  They love when I make these breakfast sandwiches.

Our Super-Simple Breakfast Sandwich

Easily adapted to what you may have on hand and lurking in your fridge, my breakfast sandwiches typically require only a handful of ingredients: natural deli meats and cheese, whole-grain sourdough bread, pasture-raised eggs and avocado.  I’ve also been known to slip fresh herbs, tomatoes and sturdy greens into the sandwiches from time to time, too.

APPLEGATE2 (1 of 1)

Natural Deli Meats

I work with Applegate on their advisory board, which is positively thrilling to my little boy who adores their uncured bacon, grassfed hot dogs, and uncured pepperoni.   Many deli meats are positively loaded with additives and they come from animals raised under far from optimal conditions, which is why I always tended to favor Applegate’s products as they’ve long been advocates for humane treatment of livestock, visiting supplying farms to ensure compliance.   They similarly do not support non-therapeutic use of antibiotics in livestock.

Essentially, it’s the good stuff: uncured deli meat without lots of additives from animals raised humanely, without antibiotics or hormones.  And their organic line?  The animals are fed a supplementary certified organic, non-GMO feed.  And, again, you can find their products at health food stores and many supermarkets around the country making them easy to access.


Thick, creamy slices of avocado peek out beneath the slices of natural deli meat in this sandwich.  Each month we receive a box of heirloom avocados shipped to our door. I toss them into salads and smoothies, and tuck them into sandwiches like these which not only contributes a lovely richness to the meal, but also makes them powerfully satisfying.  Wholesome fats, like those found in avocado, have a staying power to them.  Avocado is also rich in B vitamins, vitamin K1, and vitamin E.

Pasture-Raised Eggs

To prepare these breakfast sandwiches, I first cut a hole into the center of each slice of bread and drop an egg into it.  It’s my son’s favorite part of making the sandwiches.  I favor pasture-raised eggs that we pick up from an area farm once a week.  Pasture-raised eggs, by contrast to eggs from hens raised in confinement, offer a richer array of nourishment including 2/3 more vitamin A, 3 times more vitamin E, and 7 times more beta carotene.  They are also a rich source of biotin which supports healthy skin, hair and nails as well as choline.



Avocado, Turkey and Pepper Jack Breakfast Sandwich

Cook Time: 10 minutes

Yield: 4 sandwiches

Serving Size: 1 sandwich


Avocado, Turkey and Pepper Jack Breakfast Sandwich

Quick, filling, easy and fun, these open-faced breakfast sandwiches are one of my family's favorite meals. I favor using pepper jack cheese and smoked turkey breast, but ham and swiss makes a fine combination, too.


  • 4 slices whole-grain sourdough bread
  • 1 tablespoon butter
  • 4 eggs
  • 1 avocado, pitted, peeled and sliced thin
  • 8 slices Applegate Smoked Turkey Breast (see it here)
  • 4 slices Applegate Naturals Monterey Jack with Jalapeno Peppers (see it here)
  • 2 tablespoons chopped flat-leaf parsley


  1. Take a biscuit cutter or a sharp knife and cut a hole in the center of each slice of bread.
  2. Melt the butter in a large cast iron skillet over medium heat. Working one or two at a time so as not to crowd the skillet, place the bread in the hot fat, and crack an egg open into the hole cut into the center of each slice. Cook the egg and bread together in the hot fat for 2 to 3 minutes or until the white is set, then flip it over.
  3. Top each slice of bread and egg with avocado, 2 slices of turkey and 1 slice of cheese. Cover the skillet with a tight-fitting lid, continuing to cook for 2 to 3 minutes or until the cheese melts and the yolk is done to your liking. Sprinkle with parsley, or other herbs of your choice, and serve warm.


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